INGREDIENTS
2 cups (280 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
¼ cup (60 ml) buttermilk
1 cup (200 g) granulated sugar
1 cup (200 g) plain yogurt
1/2 cup (120 ml) light tasting oil, such as light olive oil, vegetable, or canola
1 teaspoon pure vanilla extract
1 lb (16 oz | 450 g) strawberries, hulled and chopped into small pieces
Powdered sugar to dust the top (optional)
INSTRUCTIONS
- Preheat oven to 350º F (180º C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Mix the buttermilk, sugar, yogurt, oil, and vanilla in a large bowl until well combined.
- Add flour mixture to the wet ingredients’ mixture, 1/3 at a time, letting the flour incorporate with each addition, and continue mixing just until just combined. Do not overmix.
- Fold in the chopped strawberries, saving a few strawberries (about a cup) to decorate the top of the cake.
- Transfer batter to prepared pan and arrange saved strawberries on top, if desired.
- Bake for 45-55 minutes (depending on your oven) or until it’s golden brown and firm to the touch and a toothpick inserted into the center comes out clean.
- Let cake rest in pan for 15-20 min, then remove the ring and cool to room temperature.
- Dust with powdered sugar, if desired. Serve.
SOURCE: mommyshomecooking.com
